Saura-MartÃnez, J.; Tortosa-DÃaz, L.; López-Avilés, F.J.; Juárez-MarÃn, M.; Hidalgo, A.M.; MarÃn-Iniesta, F.
Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules 2025, 30, 3564.
https://doi.org/10.3390/molecules30173564
AMA Style
Saura-MartÃnez J, Tortosa-DÃaz L, López-Avilés FJ, Juárez-MarÃn M, Hidalgo AM, MarÃn-Iniesta F.
Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules. 2025; 30(17):3564.
https://doi.org/10.3390/molecules30173564
Chicago/Turabian Style
Saura-MartÃnez, Jorge, Luis Tortosa-DÃaz, Francisco José López-Avilés, Miguel Juárez-MarÃn, Asunción MarÃa Hidalgo, and Fulgencio MarÃn-Iniesta.
2025. "Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties" Molecules 30, no. 17: 3564.
https://doi.org/10.3390/molecules30173564
APA Style
Saura-MartÃnez, J., Tortosa-DÃaz, L., López-Avilés, F. J., Juárez-MarÃn, M., Hidalgo, A. M., & MarÃn-Iniesta, F.
(2025). Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules, 30(17), 3564.
https://doi.org/10.3390/molecules30173564
